1 lg. onion, grated
1 can drained mushroom buttons (reserve liquid) or several fresh mushrooms, sliced
2 lbs. White Rose potatoes, unpeeled
2 cans mushroom soup plus
1/4 can mushroom liquid
Salt
3 tbsp. butter

Lightly brown onions and mushrooms in butter. Wash potatoes, slice thinly. In 1 1/2 quart casserole, arrange potato slices, sprinkle salt, pour spoonfuls of slightly thinned mushroom soup.